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May 07, 2011

You have been warned....

Don't let this
innocent looking muffin fool you. Its good, I mean really
good,,,,,,seriously good. You wont want to eat just one. And I made them big.
Trust me, you will still want another.....remember, you have been
warned. lol

In a muffin pan that makes 6 large Texas size muffins, wipe the cups with some soft butter to ease removal.
Lightly spoon the flour into measuring cups and level with a knife
and combine it in a large bowl with the baking powder, salt, sugar, and
citrus peel. Make a well in the center of the mixture. In a smaller
bowl, whisk together the egg, buttermilk, and oil. Add to the dry
ingredients, stirring just until moistened.In
a small bowl, combine the remaining flour and sugar and then toss the
blueberries in this mixture until they are well-coated. Gently fold the
blueberry mixture into the batter. Spoon the batter into lined muffin
tins, filling 2/3 full.

To make the
streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and
cinnamon. Cut in the butter with a pastry cutter until the mixture is
crumbly. Sprinkle over the batter and bake for 18 minutes or until the
tops are golden and a toothpick inserted into the center of one of the
muffins comes out clean. Remove from oven and allow to cool in the pan
for 5 minutes and then transfer to a cooling rack. Makes 6 large
muffins.

Published recipe in...

Country Living Magazine

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About Me

Jack of all trades, been a chef, cooking teacher and Im also an herbalist. Been a mom, gramma, friend, and wife, now onto the next phase! Im divorced and live with my boyfriend. We have finally landed in Oregon after trying to get here for several yrs. These blogs will log many of the things about this move, my recipes and more.